Tradition, innovation and vintage in the contemporary foodscapes: The case study of Sardinian desserts
Abstract
This paper explores the concepts of foodscape tradition, innovation and vintage. In particular this work is focused on the case study of Sardinian sweet local production and consumption. Vintage is an emerging tendency in mass consumption, a trend clearly visible in furniture, bag, wear, and gadget production, which is gaining popularity in the foodscapes as well, connected to the “food nostalgia”. The author tries to elucidate the sweet vintage phenomena through the analysis of artifacts of different Sardinian pastry cooks, and especially the work of Roberto MurgiaAnuac is published under a Creative Commons Attribution Licence 4.0. With the licence CC-BY, authors retain the copyright, allowing anyone to download, reuse, re-print, modify, distribute and/or copy their contribution. The work must be properly attributed to its author. It should be also mentioned that the work has been first published by the journal Anuac.
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